“Grilled Chicken and Mango Kebobs with Spicy Ginger Sauce”
“A kick-off to summer grilling”
By Chef Mark Shoopman of Lutheran Hillside Village.
12 each Boneless, skinless chicken thighs cut into 2 inch chunks
6 each Fresh mangos, peeled and cut into 2 inch chunks
6 each Metal or Bamboo skewers (soak the bamboo ones for 30 minutes before use)
2 cups Spicy ginger sauce, (recipe follows)
Spicy Ginger Sauce:
½ cup Rice Vinegar
4 tablespoons Fresh ginger root, grated
3 tablespoons Honey
3 tablespoons Thai style chili sauce, can substitute red chili paste
2 tablespoon Low sodium soy sauce
1 teaspoon Fresh garlic, minced
1 each juice of a fresh medium sized lemon
1 teaspoon Serrano pepper, finely diced
*Place all the ingredients in medium bowl and mix thoroughly.
Make certain the chicken is thawed and patted dry. Begin by skewering the chicken thigh chunks and the mango chunks alternating between the two until there are 3 chicken and 3 mango chunks on each skewer.
Pre-heat the grill and cook the kebobs approximately 3 minutes on each side generously basting with the ginger sauce until the chicken is fully cooked and lightly browned. Let rest 2 minutes and then serve and enjoy!
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